Takoyaki Recipe: Japan’s Best-Known Street Food

Takoyaki, or Octopus Balls, is one of Japan's best-known street foods. This delectable snack from Osaka has a crisp exterior surrounding a gooey center of octopus, pickled ginger and scallions. Takoyaki carries the heft of a meal in a few ping-pong-sized globes of dough. Brushed with a sweet sauce and sprinkled with nori, they're a favorite at festivals and as a late-afternoon snack.

Crave for takoyaki but don’t feel like buying it? Taken from japanesecooking101.com, here’s the recipe for you:


  • 2 cups (480 ml) Dashi
  • 2 eggs
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons all purpose flour
  • 2-3 green onions, finely chopped
  • 2 tablespoons Benishoga (pickled red ginger), chopped
  • 5-6 oz octopus, cut into 1/2" cubes
  • Oil
  • Takoyaki sauce or Okonomiyaki sauce
  • Mayo
  • Aonori (green dried seaweed)
  • Katsuobushi (dried bonito flakes)


  1. In a large bowl, mix well dashi, eggs, soy sauce, salt, and one cup flour with a whisk.
  2. Heat a takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour batter to fill the holes of the pan.
  3. Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.
  4. Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). Cook another 3-4 minutes, turning constantly.
  5. Place the cooked takoyaki on a plate and pour takoyaki sauce and mayo over them. Finish the dish by sprinkling the takoyaki with aonori (green dried seaweed) and katsuobushi (dried bonito flakes).
photo: mamaloli.com

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